This banana bread is really very good. Seriously good. For real. Andy was home from school today, studying in his room and started texting me…What are you making! Smells so good! I informed him that I made the banana bread again, but in muffin form. Down he came and quickly gobbled up two and oh, BTW, he isn’t even gluten-free (and is a harsh critic). You will not miss the gluten in this recipe. Full of banana flavor, a delicious rich tasting crumb – and some extra chocolate chips, well, good good good! Found myself muttering the good, good good as I tasted and sampled over and over again.

This recipe is from the book Purely Elizabeth and I just LOVE it. I really do. Elizabeth promised that you wouldn’t miss your old banana bread, and she is correct. You do need to get a few special items from your grocery store or from Amazon. If you are gluten free, I assume you have most of this in the house. And even if you are not – I urge you to try.

Also – the first time I made this I baked in a loaf pan and it was really delicious – but I felt I needed more control on how cooked the middle was and so tried in muffin tins. I liked both. Next time though, I think I would pour most of the batter into the loaf pan, but hold a little back and bake the remaining in a mini loaf tin or make a few muffin shapes on the side. Cooking time will be affected with all of the different shapes.

Oh, you want to wait for your bananas to be overripe – with dark spots on the skin.

Preheat the oven to 350 degrees. Use and oil spray or coconut oil to grease the loaf pan. Sprinkle the cinnamon sugar to coat the bottom and sides and set aside.

In a large bowl, stir together the coconut sugar, almond flour, millet flour, brown rice flour, cinnamon, and baking soda. In a separate bowl (or in electric mixer) beat together the bananas, oil, eggs and vanilla until smooth.

Pour the wet into the dry (or if using your mixer you can put the dry into the wet) and stir until combined. Add the chocolate and walnuts (if using). Pour into pans – loaf, muffin, mini…and bake until done. If you put all the batter into a loaf pan, Elizabeth says 45-50 minutes. If you make the loaf pan less full as I mentioned above, baking time will be lower. And muffin tins, much lower. You want the top to spring back gently when touched.